Fry off the shallot and garlic in the oil on a low heat
until soft, add the tomato puree and smoked paprika and stir through and cook
for a further 5 mins
Next add the tomatoes and passata and cook for about 15 mins or until the
tomatoes have started to soften
Add the sherry vinegar and stir through for about 1-2mins
Season to taste and serve with the crispy potatoes

Add the oil and garlic to a pan and cook on a very low heat for 10 minutes to
allow the oil to infuse
Turn the heat to medium and add the prawns and cook for 1 – 2 mins each side
Turn the heat up high and add the vermouth and cook for a further 1-2 mins
Season with the salt and pepper before serving and sprinkle with the parsely

Chorizo in red wine and port

100g chorizo sliced
20ml port
50ml red wine

Add the chorizo to a warm pan and cook until it starts to release it’s oils
(about 4-5 mins) on medium heat
Turn the heat up to high and add the wine and port and cook for 1-2 mins until
the sauce reduces